tomato upma recipe, tomato bath upma recipe
Print Recipe
4.85 from 20 votes

Tomato Upma

Tomato upma is a tangy and spicy upma made with sooji-rava (cream of wheat), tomatoes and spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: breakfasts, brunch, snacks
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit

Ingredients

  • 1 cup fine rava (sooji or semolina or cream of wheat)
  • 2 tablespoon ghee or oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (husked split black gram)
  • 1 teaspoon chana dal (husked split bengal gram)
  • 1 or 2 dry red chilies - broken and deseeded
  • 1 pinch asafoetida (hing)
  • 50 grams onion or 1 medium onion, chopped or ⅓ cup chopped onions
  • 150 grams tomatoes or 2 medium to large tomatoes or ¾ cup chopped tomatoes
  • 1 or 2 green chilies - chopped
  • ½ inch ginger - chopped or 1 teaspoon chopped ginger
  • 6 to 7 curry leaves - chopped
  • ¼ teaspoon turmeric powder
  • ¼ to ½ teaspoon red chilli powder - can also add vangi bath powder or bisi bele bath powder
  • 2.5 cups water
  • salt as required
  • 1 to 2 teaspoon ghee (clarified butter) for drizzling on top - optional

Instructions

roasting rava

  • Heat a pan or kadai first. Add 1 cup rava or cream of wheat.
  • On a low flame, begin to roast the rava. Stir often while roasting the rava.
  • The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.
  • Switch off the flame and then add the roasted rava in a plate and keep aside.

making tomato upma

  • In a pan, heat 2 tbsp ghee or oil. add 1 tsp mustard seeds.
  • When you hear the crackling sound of mustard seeds, it means they are getting cooked.
  • When the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.
  • Stir and saute them on a low flame till the both the urad dal and chana dal become golden. Take care not to burn the dals.
  • Now add 1 or 2 dry red chilies and a pinch of asafoetida. Stir well.
  • Add 1/3 cup chopped onions.
  • Stir and begin to saute the onions on a low to medium flame till they turn translucent.
  • Then add the chopped green chilly, ginger, curry leaves. Saute for half a minute.
  • Add 3/4 cup chopped tomatoes,1/4 tsp turmeric powder and 1/4 to 1/2 tsp red chilli powder. You can also add 1/4 to 1/2 tsp vangi bath powder or bise bele bath powder instead of red chilli powder.
  • Mix very well and saute the tomatoes on a low to medium flame till the tomatoes soften.
  • Next add 2.5 cups water to this mixture.
  • Add salt as per taste. Check the taste of water and it should be slightly salty.
  • On a medium to high flame, heat the water and let it come to a rolling boil.
  • When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches directly from the plate or with a spoon.
  • As soon as you add the first batch, immediately stir and mix very well.
  • Then add the next batch of rava.
  • Stir again. This way keep on adding and stirring the rava up to the last batch.
  • Quickly stir and mix well so that lumps are not formed. The rava grains absorb water and thus swell and get cooked.
  • Cover and allow the tomato upma to steam for 2 to 3 minutes on the low flame. Then switch off the flame.
  • Lastly add about 2 tbsp chopped coriander leaves. Stir well.
  • Drizzle 1/2 tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.